Best Chocolate Chip Cookie Recipe

by Gretchen Price on May 1, 2013

Post image for Best Chocolate Chip Cookie Recipe

Here we have the Best Chocolate Chip Cookie recipe around!  But don’t just take MY word for it! Read the comments and see for yourself!  Better yet….MAKE THEM!  You won’t be sorry!

CHOCOLATE CHIP COOKIES

Yield approximately 30 – 2oz cookies
Preheat oven to 350 degrees F
Butter room temperature 2 sticks (226g)
White Granulated Sugar 1 c (200g)
Light Brown Sugar 1 c (210g)
Salt 1/2 teaspoons (3g)
Vanilla Extract 2 teaspoons
Eggs 3Large (150g)
All Purpose Flour 3 c (390g)
Baking Soda 2 teaspoons (10g)
Chocolate Chips or Chunks 3c (510g)


**for those of you who prefer a softer style cookie here are some alterations you can make to this recipe:
Switch the AP flour to Bread Flour (3 c or 360g) Use all Brown sugar instead white granulated sugar.
 Instead of Baking Soda, use Baking Powder.
Switch the butter out for solid vegetable shortening (or a combination of the two) as shortening has a higher melting point so it will stay solid during the baking process longer.
You can also chill the dough before baking to help the cookies from spreading too much.

Mix Method:
In the bowl of the Kitchen Aid Mixer cream the butter and both sugars with the paddle attachment until light and fluffy.
Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides of the bowl to incorporate well.
Sift the flour and baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. DO not over mix.
All at once add in the chocolate chips and combine well.
With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
Bake immediately for approximately 12-15 minutes or until desired browning.

 

Cookie will stay fresh in an airtight container at room temperature for up to 6 days

You can freeze un baked dough for up to 2 months

inpost_ebooks

{ 128 comments… read them below or add one }

simon isaacs September 6, 2014 at 5:47 pm

hello G
i made these and followed the recipe to the letter but they spread out like pancakes what can i add to the mix to help the speading !!! more flour ? will this help

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Gretchen Price September 6, 2014 at 11:40 pm

Im sorry this happened, but the recipe is correct so You shouldn’t have to add anything to the mix, sounds like you measured wrong?
is this a possibility?

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ATT September 2, 2014 at 7:42 pm

Hi Grethen,

Can you please let me know how much brown sugar to add as your video added white, light brown and brown sugar, however your recipe only calls for white and light brown. Please let me know if it is an additional 1c of brown sugar for this recipe. I truly appreciate it. Thank you.

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Gretchen Price September 3, 2014 at 1:14 am

it is exactly as written (light brown=brown sugar)

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ATT September 5, 2014 at 2:46 pm

Thank you so much I truly appreciate it!!!!!!!

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wanie August 27, 2014 at 4:28 pm

hai there…if m not using brown sugar..is it will be same result and should i sub with otjer ingredient or just use granulated sugar?

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Gretchen Price August 27, 2014 at 7:26 pm

You can use all granulated, it wont be as good (less moist, they may be more dry) though, but it will work

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Danielle August 5, 2014 at 10:04 pm

Hi Gretchen, how come the choc chip cookies in the bakery look sort of square, like the dough has been folded instead of scooped? I like them square looking but mine turned out round when I used a scooper. How can I make them like the look at the bakery?
Thanks for all great recipes & lessons..

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Gretchen Price August 6, 2014 at 1:28 am

because we put the dough into a sheet pan and then cut the portions out so they are all even

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TjNurse93 August 4, 2014 at 2:29 am

I purchased your volume 3 download cookbook and went to make these cookies per the recipe there. I was trying to find out what temp to cook them at, finally I found this on your website and it said 350. So anyway, I cooked them at 350 but they all spread out into large ‘pancakes’ instead of cookies, lol. Anyway, in comparing the two recipe’s it looks like there is less flour in this recipe above, than in the same recipe in the cookbook? The cookbook says 375grams and here it says 390. I don’t know that it should make that much difference, but I will try again with 390 grams instead of 375 and see what I get.

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simon isaacs September 6, 2014 at 5:44 pm

i cook it at 390g and they still spread out ???? i know why i’m going to add another 1/2 cup of flour and see what happens and get back to you

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Amy Anderson July 19, 2014 at 1:22 am

Hello Gretchen. I would like to make a cookie cake with this recipe, do I need to make any adjustments?

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Gretchen Price July 19, 2014 at 2:44 am

no adjustments just stuff it into a cake pan!

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Valerie July 15, 2014 at 6:23 am

You weren’t kidding! These cookies are the best! I made these for a family gathering this past Thursday and they went fast!! I also made your Eclairs…..what a hit they were! Thank you for teaching me your tips and tricks. My family also thanks you!!

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Judy June 29, 2014 at 2:59 pm

Hi Gretchen,
If I replace the baking soda with baking powder, is it still the same amount? Or will the amount be different? Also, do you have a good tutorial on cupcakes and cakes on your site? I am new to your website and need some instruction on how to level, prepare, and even freeze cakes.

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Gretchen Price June 30, 2014 at 1:57 am

No it is not the same thing
Please read Baking Powder and Soda

Welcome to Woodland Bakery TV Click here for Freezing Cakes

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Yat Ali June 17, 2014 at 5:38 am

Hi Gretchen! Do you think it is possible to keep these baked cookies for more than 6 days? Just like the store bought chocolate chip cookies? Planning to make a bunch of them in advance for our Eid celebration. Need them to last for at least a month. Is it possible and how? Thanks!

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Gretchen Price June 17, 2014 at 3:11 pm

Freeze them if you leave them at room temp even in airtight container they will be stale

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Donna June 7, 2014 at 7:17 pm

Hi Gretchen, just had to let you know, I made this recipe two nights ago. OMG, they are out of this world. Needless to say, my husband ate them all ! You are not kidding they are addictive, so yummy. His words were, wow, these are REALLY good lol !! Thank you so much for sharing such a wonderful recipe with us !!

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Sewpreme_Queen May 29, 2014 at 10:42 pm

Can I use a hand mixer to make this recipe? Will they come out the same?

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Gretchen Price May 30, 2014 at 5:55 am

yes fine

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michelle May 3, 2014 at 1:19 pm

Hi Gretchen :)
I made your other c-chip recipe and LOVED them…. I have not made this recipe yet,,, out of these 2 recipes what one is your favorite? what one do you bake for your bakery?? thank you <3

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Gretchen Price May 4, 2014 at 12:08 am

Hmm, tough questions!
It seems my favorite depends on the day!
I guess I would say these, since I have had this recipe longer than the other! this was always my “go to” recipe on a late night cookie binge!

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Katarina March 28, 2014 at 11:19 pm

If you only want to make half how many eggs?

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Gretchen Price March 29, 2014 at 12:14 am

round up

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carrie06 March 22, 2014 at 10:40 am

Hi Gretchen,
just started to make my cookies and I wonder if it’s the right amount of chocolate chips because it seems way too much too me when I compare with the amount of dough.
In your recipe it’s written Chocolate Chips 510g for around 30 cookies, as I wanted to try the recipe with only 10 cookies, I made the calculation and it represents 170g.
Thank you very much for your answer and all your fab recipes & videos ;-)

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Gretchen Price March 23, 2014 at 12:22 am

You can adjust it to your liking if you think it is too much

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carrie06 March 23, 2014 at 12:43 pm

hello Gretchen,
so it was the right amount, thank you very much for your quick answer, next time I’ll give it a shot with the whole quantity ;-)
anyway, the cookies are delicious, crunchy on the outside and chewy in the inside.
Thank you!

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Tania February 28, 2014 at 2:41 pm

Hi Gretchen,
If i freeze my dough do I have to defrost it or can i bake it straight away ?
Thank you for all your recipes :)

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Gretchen Price February 28, 2014 at 3:30 pm

best to let it thaw slightly, enough so you can press it down a bit, not hard as a rock or it will bake on the outside but not the inside

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Kim Tan February 25, 2014 at 3:01 am

Hi again ms. Gretchen… :) Just want to ask how long/ how many days will the cookies last when kept in an air tight container at room temp.? Thank you!

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Gretchen Price February 25, 2014 at 10:09 pm

Cookie will stay fresh in an airtight container at room temperature for up to 6 days

You can freeze un baked dough for up to 2 months

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Kim Tan February 24, 2014 at 9:31 am

Hi there Ms. Gretchen!! :) Actually, I was watching your cookie dough cupcakes demo and saw you slice your choco chip cookie on that video… I knew at that moment when you sliced it… that it is chewy!! So I searched your recipe for choco chips cookies. Very very very yummy and chewy!! Thanks for sharing this recipe. I used half of the recipe… Instead using 1 1/2 egg, I used 1 egg and 1/8 cup of milk, I also used brown sugar instead of light brown… It was perfect!!! Made 32pcs. of cookies using 1oz. ice cream scoop. Thank you sooo much!! Now, I can bake my favorite chewy cookies at home. :)

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sevwandie February 19, 2014 at 8:12 am

Can u suggest a receipe for almond butter cookies pls? I love your receipies, I made the red velvet cake last week, it was delicious.Thanks Gretchen.

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Gretchen Price February 20, 2014 at 12:47 am
Sophia Manata January 26, 2014 at 6:45 pm

Gretchen, can you freeze the chocolate chip cookie dough? And again thank you for all your time

Sophia

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Gretchen Price January 27, 2014 at 12:08 am

yes

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Tegan January 9, 2014 at 10:51 pm

I lost my favorite old stand-by recipe for chocolate chip cookies, so I decided to bake a double batch of yours for a function I was organizing. While I was making them, I kept praying that they would taste as great as everyone said. When the first batch came out of the oven and cooled, I’ll be honest, I was a little disappointed because I missed my old recipe. I took them to the function 2 days later, everyone kept telling me that these were the best cookies ever! I was pleased to tell them at that point that was the actual name of the recipe. :)

I thought it was weird that I didn’t care for them a few days before, so I decided to try them again. And yes, they really are the best cookies. Don’t eat them right out of the oven. Have the willpower to wait and you will be very happy you did.

Thank you for the recipe!!

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Gretchen Price January 10, 2014 at 3:53 am

Thank you for this honest comment!~ I appreciate the feedback!

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kathy January 7, 2014 at 11:01 pm

Gretchen, i discovered your site last week and let me tell you, I love it !!
Anyway, I like soft cookies and have not been able to get that consistency until i try this recipe, I did the adjustment like you call on it and it was success on the first try !!!
even my husband that likes hard cookies like them.
It was no more than 30 minutes total on the prep and baking, GREAT for a fast snack on Saturday night.
THANK YOU FOR SHARING YOUR SECRETS WITH US !!!, and now MY SECRET :)
Kathy

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Gretchen Price January 8, 2014 at 3:53 am

Excellent! Thanks for the comment!

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Evelyn January 3, 2014 at 7:36 pm

I tried this recipe and it came out wonderful. Although my dad is a diabetic and he would like them with less sugar. Can I take out maybe a cup of sugar out? Would it matter if I do?

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Gretchen Price January 5, 2014 at 4:17 pm

You can substitute with Truvia Baking Blend

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Aumama January 1, 2014 at 4:40 pm

Hi Gretchen ,,
Love ur cake recipes so vvvv much as the result turns to be above excellent….
Well I tried ur chocolate chip cookie recipe …I used digital scale for measuring the ingredients…
But
1) the cookies after baking were oily
2) the outer surface was not cracked n had peaks like in bakeries ….here in uk
Waiting for ur guidance
Aumama

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Alizeh December 30, 2013 at 5:57 pm

I use all purpose

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Alizeh December 29, 2013 at 12:33 am

I have made chocolate chip cookies several times this is my first time trying this one but every time I make them the batter is super soft and they press out in the oven is there anyway to prevent this from happening like how I bake it or should I put the dough in the fridge thanks

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Gretchen Price December 29, 2013 at 8:42 pm

What flour are you using?

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Jayne December 20, 2013 at 4:09 am

Hi Gretchen this is the third time trying this recipe the first was good the second was awful but tonight it was exceptional after adding vanilla pudding and oatmeal . I added the pudding just for the heck of it and it was waaay to sweet so i decided to add in the oats it was then yummy awesome . My daughter walked in and ate six of them on the spot . Thank you for a wonderful recipe.

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Joey December 14, 2013 at 3:11 pm

Hi Gretchen. If like to know the texture of this chocolate chip cookies. BTW, I love your recipes!! Keep up the good work!

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Zipora December 8, 2013 at 9:43 pm

Hi Gretchen! Just tried this recipe and it is delicious. I’m wondering if it’s possible to get the cookies even thicker as they did spread quite a bit. I like a nice soft, thick bite. Would more leavening be needed to get them thicker? Or maybe just chill a few hours?

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Gretchen Price December 9, 2013 at 2:43 am

Use cake flour instead of AP here, shortening instead of butter (or a combo of the two) also switch the leavener (same amounts) to baking POWDER instead of soda and also chill the dough before baking and they will spread less.

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Zipora December 15, 2013 at 3:04 am

Thanks! Will definately try.

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Reyna November 29, 2013 at 8:34 pm

I made 55 cookies out of this recipe everyone loved them. My husband took some to work and they loved them there as well. Thanx so much for sharing.

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Danielle November 23, 2013 at 11:07 am

Hi Gretchen, Do you have a Rainbow / 7 Layer cookie Recipe?

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Gretchen Price November 24, 2013 at 2:26 am

I have not done this yet

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Brian November 12, 2013 at 5:29 am

Thanks Gretchen, it’s a great recipe. I tried it for the first time tonight. I followed the recipe EXACTLY (I always do on my first run of a recipe) and they turned out perfect! Goodbye tollhouse! I hate paying tolls anyway :P I may add a third cup of shredded coconut next time as I think it adds taste and contributes to a nice chewy consistency. They took 15 mins at 335 on lower middle rack with an ice cream scoop drop and made an exact 3 dozen! Perfection! Thanks for all you do for us!

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Gretchen Price November 12, 2013 at 5:34 am

Thanks for the update!

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Shirley October 20, 2013 at 8:10 am

You’re the best! For your recipes not a rice crispy treat, how much cinnamon toast crunch ceral did you use and how much butter did you use please?

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Gretchen Price October 20, 2013 at 4:03 pm

You can follow the same recipe for rice krispy treat, just sub in the other cereal

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Amily Ho October 16, 2013 at 10:50 pm

I always seem to have this problem with cookies. Whenever I make the batter, it turns out like pancake batter but not as wet. Then I refrigerate them for 30 minutes and then start baking them. When they’re done, they turn out looking like biscuits or like a dry crumbly puffy hockey puck cookie!!! (If that even makes sense) Can you tell me what I’m doing wrong?

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Gretchen Price October 16, 2013 at 11:04 pm

sounds like a measuring error to me.

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Joanne October 14, 2013 at 7:39 pm

Can we subtitute the flour with oats??

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Gretchen Price October 15, 2013 at 2:22 am

Yes, you can take out some of the flour and use oats or oat flour

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Joanne September 16, 2013 at 2:14 pm

Hey Gretchen, question: Is there a difference between granulated sugar and caster sugar?

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Gretchen Price September 16, 2013 at 7:49 pm

caster sugar is what we (in the USA) consider Superfine sugar
Granulated is a bit more coarse and better for recipes such as this one where you need the creaming action of the larger sugar crystals

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Jasmine September 13, 2013 at 11:38 am

Is it ok if I just hand-mix everything?

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Gretchen Price September 13, 2013 at 12:39 pm

you cannot get sufficient creaming of the fat and sugars by hand. Unless you cream it VIGOROUSLY and for a LONG TIME

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Ashley September 5, 2013 at 6:42 pm

How long do I bake them for?

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Gretchen Price September 5, 2013 at 11:36 pm

until they are done, slightly golden brown (unless you like them crispy- bake them longer) I am not sure how big you are making yours, so it is hard to say exact times.
But approx. 12-15 minutes to start them you decide

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Morgan September 3, 2013 at 9:15 pm

LOL Yeah they didnt turn out. I have no idea what I did wrong.

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Gretchen Price September 3, 2013 at 11:52 pm

The first place I look it to measuring errors? Is it possible?

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Morgan September 3, 2013 at 8:56 pm

Im making the recipe as I type this. Its really very kinda soft and moist. Is it supposed to be that way? Thank you for your time!

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Fabiana September 2, 2013 at 2:58 am

Hello, …I can used a self rising flour?…. btw, I love the way how u teach us, thanks so much.

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Gretchen Price September 2, 2013 at 11:36 am

HI! Thanks! Your question:
Yes but self rising flour has salt and baking powder added to it, so you will have to omit those ingredients from my recipe list here

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Fabiana September 2, 2013 at 9:03 pm

I did make the cookies today, I put just a littel bit of bakinSODA, and my cookies are bigger and so delocous, with a good cup of dark coffee….I was on heaven….thanks a lot so much, and thanks for be how u are :)

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Ivy Lim September 2, 2013 at 2:43 am

If I omitted the chocolate chips and chunks, would it be a plain butter cookies?

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Gretchen Price September 2, 2013 at 2:49 am

Not sure what you mean by “butter cookies” sometimes people say butter cookies to mean Italian Spritz Cookies or Rolled Sugar Cookies like from my Basic Cookie Dough Recipe
But if you left the chocolate out of this recipe, you will simply have Chocolate Chip Cookies with No chocolate in them :(

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Jess July 21, 2013 at 9:40 pm

Hey Gretchen Can I substitute the chips for let’s say chunks of Reese’s peanut butter cups or butterfinger pieces ..? Making this recipie today but wanted to know your opinion on the chocolate part.. :)

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Gretchen Price July 22, 2013 at 1:15 am

yes of course

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analeah July 13, 2013 at 4:05 pm

hi Gretchen I made this cookie and they taste good. but not the same look as ures hehe…. they flat and more crispier ures was more chunky and fat/big looking what u think the error I made? and when I was mixing the butter and sugars (brown/white) they more runnier than whats on ure video. thanks. hope to hear from you soon!

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Gretchen Price July 13, 2013 at 11:11 pm

sounds like a measureing error? Too much butter or sugar or both? Not enough flour?

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cassandra June 6, 2013 at 10:56 pm

hey Gretchen, I made these cookies the same way you said so in the video and they came out looking like pancakes! I haaaaaave no idea what happened and I was so upset bc they taste amazinf but they r soggy n flat. my first thought was I under cooked them but I left my next batch in for a lil longer and they were that same thing idk what I did wrong….

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Gretchen Price June 7, 2013 at 3:29 am

sounds like a measureing error? Too much butter or sugar or both? Not enough flour?

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Michelle May 27, 2013 at 3:02 am

I just finished making half of this recipe and I do have one major complaint… HALF should NEVER be recommended! This is absolutely fabulous. My husband is not a sweets-type person and he ALONE ate almost all of cookies I baked. I am currently waiting for my second batch in the oven now. Thanks for sharing Gretchen! :)

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Lydine May 21, 2013 at 12:47 pm

Hi Gretchen! If I wanted to turn these into peanut butter cookies do I just sub peanut butter to the chocolate chips? Looking for a good peanut butter cookie recipe for Friday!

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Cami October 1, 2013 at 3:39 am

I have the same question too. How much peanut butter would I add? Would I have to cut the amount of butter and sugar?
:)

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Gretchen Price October 1, 2013 at 4:42 am

You can replace half of the butter with peanut butter, do not adjust sugar

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Cami October 2, 2013 at 4:54 am

Awesome! Thanks Gretchen!

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Lydine November 8, 2013 at 12:52 pm

Great!

Thanks so much! you are the best!

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Mike May 20, 2013 at 10:27 pm

I’ ve just made the cookies and they taste delicious! But i have two comments:
- i baked them for 12 min and i measured each one to be 50 grams(unbaked) and the texture is very chewy almost like a cake and not crispy. Can i reduce the amount of the brown sugar in order to be more crispy? And should i replace it with white sugar because i found them quite sweet for my taste.
- secondly their colour wasn’t so white as yours in the picture but they took a dark brown colour. What should i do to bake them correctly but remain white?

Thank you Gretchen for being my private pastry teacher!

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Jovits Pereira May 15, 2013 at 6:13 am

Hi Gretchen,

1) This recipe calls for Baking Soda while the basic cookie dough call for baking powder. Why is it so?
2) Also doesn’t this dough need to relax like the basic cookie dough?
3) If I made basic cookie dough and refrigerated it for a week, Could I then take it out and add chocolates chip to make chocolate chip cookies?

Thanks for all your efforts to teach us baking :)

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Gretchen Price May 15, 2013 at 6:09 pm

Really great questions!! You are paying attention!!
Believe it or not, the BROWN SUGAR in the chocolate chip cookie dough recipe is enough of an acid to react with the baking soda. And of course we are not trying to raise a CAKE, so the slight leaven that the two ingredients create here is sufficient for that slight puff we look for in a cookie.

The basic cookie dough, well, I hope my first answer explained the second question here?? No accids are present in that recipe, so we need a little more help from our friend Baking POWDER.

The Chocolate chip cookie dough is what is called a DROP cookie, and the Basic Cookie dough a ROLLED cookie. In the drop variety there is no need to “KNEAD” anyting so the dough is already gooey and loose, whereas in the ROLLED variety, the “kneading” causes the gluten to be stretched to a certain point that if you work it right away, (before it has had time to relax and absorb the liquids fron the recipe) you will not get a very good eleastic dough, it will shrink in the oven adn be tough.

To your 3rd question, NO- these are two very dfferent recipes, Yes to storing in the fridge for a week, but no to adding chocolate chips to it, 2 different recipes completley!

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Wendy May 9, 2013 at 9:12 pm

Aw! Ms. Gretchen! Thanks so much for sharing this recipe. We all love these chocolate chip cookies. I have made the tollhouse recipe too many times to count and thought that one was the best, but I really like your recipe more. It is similar, but yours has less salt and a tad more vanilla, I think anyway, it really makes a substantial difference. Needless to say, I’ll be using this recipe for now on. Plus it makes more cookies, which everyone in my house appreciates. Have a good day :)

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Wendy May 10, 2013 at 2:03 am

Also, I made them using a standard ice cream scoop, so they are fairly large, and plan on filling them with vanilla ice cream, great sunny day treat, I say. Thanks again!

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M May 7, 2013 at 4:07 am

Hey Gretchen, I use a toaster oven to bake because I don’t have an actual oven and my cookies always get burnt too fast or turn out hard as rock when I take them out when they are just browning at the edges do you know why this happens? and how I could prevent this from happening? Thanks!

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Gretchen Price May 7, 2013 at 12:21 pm

Hello. Im sorry you dont have an actual oven, but I think you answered your own question. You are using a toaster oven, so…natually it wil not be the same (or very good for that matter) Toaster ovens are for toasting. I know some say you can BAKE in them, (Like a frozen pizza works great!) But not really for baking, the heat is too direct and not enough room in there to let the air circulate properly

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Penny McPherson May 4, 2013 at 10:42 pm

I’ve been licking the spatula, the whisk and the bowl out since I was a little girl. My mum, aunts and Nan used to as well. It’s not something that only Americans do as we’re English and we’ve never got I’ll from raw egg.
I’ve had to hand the bowl over for the last 22 years as my children now whinge if I don’t but my youngest doesn’t now as she insists that it’s licking the bowl that makes you fat not the baked cookies or cake. It’s because she allows herself the calories for the portion and the uncooked batter is extra that she forgets about. I say lick the bowl, the spatula and have 2nds!

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Neise May 2, 2013 at 6:02 pm

I’m making these today using chopped up left over Easter bunnies. I’m hoping for the best cookie ev-a!!

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Lindsey Potter May 1, 2013 at 2:15 pm

Hi Gretchen! Just wanted to ask that since I only have a small oven and will have to bake the cookies in multiple batches, should I leave the dough in the fridge while I´m waiting for the other batch to finish? Or can I just leave them sitting out on the cookie sheet?

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Gretchen Price May 1, 2013 at 8:10 pm

yes good idea!

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Tijana April 28, 2013 at 9:50 pm

this really is the BEST chocolate chip cookie recipe, as expected <3

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Iman AlRadhi April 25, 2013 at 11:43 am

These are the best thing ever.. soft, buttery, not overly sweet, million times better than those store bought, readily made hard dough they call cookies.
3rd time I made these since I learned the recipe. And every time the whole thing is over within the day and I’m left with nothing to eat. Today I doubled the recipe, and made them smaller, maybe I’ll get to enjoy what I made for a change haha
But seriously Gretchen, thank you so much for sharing your recipes.. they’re awesome!

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Chris April 22, 2013 at 1:44 am

Should salted butter be used? feel like they taste too sweet maybe i did something wrong

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Aisha April 19, 2013 at 2:02 am

Thanks
Just read up on the baking powder and soda felt like it was a scientific lesson funny as we were learning about volcanoes recently and the explanation of the reaction between substances with soda was all part of there work, Guess it shows baking is also t the science part of things too.
Also I used light soft brown sugar as that was all I had not sure if that had anything to do with it. Would it have been better if I had used brown sugar ?

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Aisha April 18, 2013 at 10:55 pm

Oh one other thing it is baking soda (or what we know as bicarbonate soda here in the uk) not baking powder?

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Gretchen Price April 19, 2013 at 12:20 am
Aisha April 18, 2013 at 6:02 pm

Hi Gretchen

Not sure what I done but they seemed much more brown and abit too soft, I did split the mixture and so 3 eggs I done it so I used 2 egss,could that have effected the cookies ?

Think I will give it another go again. None the less the children and my husband loved them.

Were they meant to spread a lot ( in the entire tray? As that’s what happened to me. Not sure where I have gone wrong.

Many thanks for a print reply to my other questions and comments.

Aisha

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Gretchen Price April 18, 2013 at 6:54 pm

No they should not spread too much at all.
The egg would not have made a difference either, be sure your measurements are correct, sounds like too much butter to me, or not enough flour to bind

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Aisha April 18, 2013 at 10:53 pm

Maybe my dodgy 30yr old scales think I really need to invest in some new weighing scales.

Will make again and let u know how I got on.

Thank you for your help
Gretchen.

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shareen April 11, 2013 at 1:52 am

Gretchen!
can you please upload the chocolate chip cookie dough cupcake recipe/tutorial!!??! i remember watching it on your other channel,but i never got a chance to make it =( i’m FINALLY getting my spring break from nursing school, so i would ABSOLUTELY LOVE it if i could make! thanks so much! really love all ur new videos ! =)

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Gretchen Price April 11, 2013 at 1:27 pm

Im doing it tonight (Thursday April 11)

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Reggie April 10, 2013 at 2:16 am

Hello, there miss Gretchen! I’m a huge fan of your chocolate chip cookie recipe. I plan on building on this recipe with your recipe for brownies (chocolate chip cookie dough brownies). What are the adjustments that i need to make for the cookie dough batter to make an awesome batch of your chocolate chip cookie dough brownies? :) I noticed that this partcular recipe isn’t in your blogsite yet.

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Sylvia April 6, 2013 at 1:14 am

Thanks for the recipe. My son enjoys these cookies. Do you have one for a chewier cookie? I enjoy a chewy cookie. Just wondering. Thanks again. Love your recipes.

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Gretchen Price April 6, 2013 at 1:16 am

chewier cookies have a higher ratio of flour to butter.

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Megan April 3, 2013 at 2:56 pm

When we mix the flour do we only keep it at 1 do we ever increase it to 3?

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Kimberly March 30, 2013 at 4:19 pm

You should have a link that allows you to email recipes to your friends. Just a suggestion!

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Gretchen Price March 30, 2013 at 11:28 pm

working on getting the blog to TOP NOTCH status! Thanks for the suggestion the plans are to make this blog the #1 place to go for ALL Baking and Pastry info and BEST recipes!

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Bonnie Martinez March 26, 2013 at 6:12 pm

Just made these! GREAT! Thanks Gretchen!

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Sarah March 24, 2013 at 3:39 am

Hi Gretchen! So far love this new blog so much.
I am wondering about this chocolate chip cookie recipe…why does the picture show them as being flat and thin? Are they supposed to be? When I make this recipe, as written, it comes out as thicker cookies, still moist and chewy in the center. I use a standard ice cream scoop and don’t really flatten them from the ball shape much.

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Maggy Duran March 21, 2013 at 4:41 am

Thank-you Gretchen.

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Shirley March 20, 2013 at 10:27 pm

For your receipe, Not a rice cripy treat, how much cinnemon toast crunch cerel did you use please?
How much melted butter did you use please?
Thank you!

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Shirley March 20, 2013 at 9:53 pm

The site looks great!! You have a receipe for almond joy candy that I was planning on doing for Easter but now I can’t find it. What is it under please? Thank you.

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Mount Baker March 20, 2013 at 4:05 pm

can i add white chocolate chips instead?
thanks

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Mount Baker March 20, 2013 at 4:07 pm

by the way… i like this blog (link 1) better than the other (link 2)

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shar March 20, 2013 at 3:21 pm

I’m confused what happened to all ur other recipes and what happened to the website?

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Michael Borchardt March 20, 2013 at 2:23 pm

This is the best recipe for chocolate chip cookies ever. I make them ever other week.

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IanDD March 20, 2013 at 12:50 pm

32 cookies made from this recipe, and they are absolutely gorgeous, really happy with how they have turned out, many thanks again :)

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IanDD March 20, 2013 at 10:07 am

Trying this recipe this morning, the kids are drooling :)…..many thanks for all your time and effort Gretchen, it is greatly appreciated :)

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